breakfast: oj.

lunch: lad nar @ noodles etc. like any pan-asian sort of place, they have a ton of vegan options and are always happy to leave out the egg or whatever.

flatbread with hummus

a tiny bit of pasta with red sauce, broccoli, tj’s soy nuggets (i started eating but realized i was late and had to put the whole plate in the fridge and run out)

ridiculously salty french fries @ the bottom lounge with katsup. rasperry lambic ($13!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!)

If you want to help with food donations for Haiti and want the food to be vegan, I found a place where you can donate. Click here for more information.

breakfast: pumpkin spice muffin with melted Earth Balance

lunch: 1/2 Chipotle garden blend burrito, vegan soup that a coworker made. a bag a of Lays potato chips (nasty, i know), 2 glasses of Sprite (not sure what I was thinking, but it was free), soy latte from Hello Cupcake (they do not charge for soymilk)

dinner: sandwich with carrots, lettuce, tomato, hummus, etc. It was free at a class I went to and they told me it was vegan.  I also had pineapple and grapes

post dinner: Natty Boh and Doritos Spicy Sweet Chili flavored chips

spelt blueberry muffin; grapefruit

vegetarian roll (avocado, cucumber, carrot) and miso soup from central market’s sushi bar

yogi walnut spice crunch cereal; heirloom navel orange

split pea soup and beer bread (see previous post)

sesame-date brownies: veganized and otherwise improved from a recipe in a weird 1984 vegetarian cookbook found at the ut-austin library. the results not disprove the assumption that vegans eat weird, wholesome-ish, vegan-y stuff all the time, though the addition of chocolate chips helped greatly to make the “brownies” more like brownies. i thought they actually turned out pretty good! (recipe here)

breakfast: banana-pb-cinnamon oatmeal. oj.

green tea

lunch: pb&j. chocolate bunny grahams. one kettle chip before i realized i had accidentally bought a flavor i don’t like (salt and vinegar)

snacks: leftover fried rice. 2 saltines.

dinner: leftover pasta and red sauce. broccoli. tj’s masala burger.

glass of 3 buck chuck red

half a pint of soy delicious cookie dough ice cream. ugh.

breakfast: oatmeal with salt (yum yum)

lunch: I finished leftover paella and leftover israeli couscous with veggies (no tofu was left) and a peanut butter sandwich

snack: a peach and Sunkist fruit gems. They are pretty gross, but I was hungry and they were free

dinner: lots and lots of popcorn with Bragg’s Liquid Aminos and nutrional yeast

desert: pumpkin muffin with melted Earth Balannce

drink: part of a Budweiser 40 (split with Eva).  I previoulsy reported on which Budweiser prodcuts are vegan.

breakfast burrito with amy’s traditional refried beans, fried potatoes, baby spinach, roasted tomato salsa, salsa huichol

hide bread with horseradish hummus and baby spinach (see previous); grapefruit

i got this idea for a twist on ants on a log from my housemate andrea: save swiss chard stems (especially the beautiful red ones) and substitute them for celery! more flavor and color. i did this today and topped the stems with central market organics peanut butter and raisins from fiesta

i spent the afternoon making two things to go directly into the fridge/freezer for the next few days, but i ate a little of each of them so i’ll put them here: split pea soup from the vegan table, and shiner bock beer bread based on some recipe i found online when i was trying to figure out if shiner beers are vegan (they allegedly are!). click here for the bread recipe.

THEN, since i hadn’t put off my homework long enough, i decided to do an experiment: low-fat-frying the spelt blueberry muffin recipe from the babycakes cookbook. i also changed a couple of other things based on what i had (not enough agave, more than enough blueberries), but overall i think they turned out really good and not too different from the full-fat version–just a little less crumbly. i ate one and put the rest in the freezer for future breakfasts. click here for my adapted recipe.

for dinner, my housemate john made smothered sunchokes with tomato and onion from marcella hazan’s essentials of classic italian cooking and served it with linguine

with dinner, 365 brand trackers crossing shiraz: NOT VEGAN. from barnivore.com: “The 365 Trackers Crossing is not suitable for vegans. The winery clarifies the wine with gelatin, milk, and isinglass.” wtf whole foods??? you set rigorous standards for sourcing your all-natural cruelty-free body care products, and then your house brand of RED WINE, which i am actually putting INTO my body, is made with MILK and BLADDERS?

adagio honeybush hazelnut tea, sweetened with agave

breakfast: toast with pb and honey. oj.

lunch: honey wheat bagel with hummus from einstein bagel in hyde park. classic kettle chips.

snack: chocolate bunny grahms and oj. 1 saltine.

dinner: tj’s soy nuggets with bbq sauce. odds and ends made into fried rice (garlic, powdered ginger, carrot, celery, broccoli, snap peas, leftover brown rice, tamari, a bit of lemon juice). reed’s ginger brew.

chamomile tea with honey

hey i need some new shampoo and bodywash–does anyone have a brand they like which is definitely not tested on animals? a friend recently told me that a lot of companies that say it on the bottles are really just outsourcing their testing and then jacking up the prices anyway!

breakfast: macademia nut white chocolate Clif bar, coffee

lunch: leftover grilled tofu, leftover eggplant and sweet potato, leftover fava bean with broccoli rabe

snack: gross veggie chips

dinner: peanut sauce (1 onion, 5 cloves garlic, 1 cup pb, 3T sesame oil, 4T tamari, red pepper flakes, cayenne, black pepper, 2c water, 3/4 of a juiced lime) with pre-cooked frozen udon (2lb cooked), scallions, and grilled seitan with garlic; kale and purple cabbage roasted with olive oil, garlic cloves, onion, salt, and pepper, with red wine vinegar and 1/4 juiced lime added after roasting; Dogfish Head 90-minute IPA

breakfast: pumpkin spice muffin with melted Earth Balance- sadly, I still have more of these to eat.  I also ate half of a peach before realizing it really wasn’t ripe (the problem of multitasking when you are half awake)

lunch: at Kababji Grill in Dupont Circle.   They serve you pita chips with spices when you sit down.  Although I don’t think the pita was made with eggs the wait staff couldn’t confirm that it wasn’t.  Apparently the pita they use to make the chips and the pita they use in their sandwiches is bought and they do not have access to the ingredients.  However, they also have a homemade pita (not sure what they typically use this for) that does not have eggs.  They were extremely nice and made me pita chips using their own homemade pita.  I split the Vegetables, Pickles and Olive appetizer.  It was like the name says, nothing special, but good (the people I went to lunch with wanted it).   For my main course I had a sandwich (they used the homemade pita) with portabella mushrooms and this amazing garlic spread.  The spread is whipped and looks like it has dairy, but they assured me it is only garlic and oil.  The sandwich was relatively cheap ($5) and filling (after eating all of the pita chips).

snack: leftover greens from sadza ne muriwo.  They are finally finished.  I will miss them dearly.

dinner: Heather provided me with an amazing southern style dinner.  We had red beans and rice and hush puppies (my first ones ever).  They were amazing.

desert: Heather also provided desert.  We made smores over the stove.  They were delicious.  Heather’s brother gave her vegan marshmallows, graham crackers and chocolate for Christmas.  Thanks for sharing Heather!

drink: Budweiser (40 ounce, shared with Heather)

oatmeal with dried cranberries, pear, agave, almond extract

big sur bakery hide bread that i made last semester and had in my freezer, toasted and topped with homemade horseradish hummus and spinach; grapefruit; medjool dates

apple; leftover bennu coffee

i had about ten minutes to eat an early dinner before class at 6 (right at dinner time wtf!!!!), so i microwaved leftovers (brown rice, black beans, chard) and added sriracha and bragg liquid aminos. please be advised this combination of sauces is slightly sickening; dried mango

i brought kim’s magic pop to share with my class, to a surprising lack of enthusiasm. i think it was due to the sound it makes when you hear somebody else bite into it (styrofoam-esque)

central market organics peanut butter and strawberry preserves on 365 brand mighty multigrain small batch bread (toasted)

breakfast: banana-pb-cinnamon oatmeal

lunch: cold leftover pasta with red sauce. spinach salad (i forgot to dress the salad before i took it to work so it was pretty unsatisfying)

departmental wine and cheese event: sparkling water (still a bit hung over from last night), tj’s pb-filled pretzel bites, other stuff.

2 ibuprofen: see above

dinner: pinto gallo, broccoli

dessert: annie’s chocolate bunny grahms

breakfast: a large coffee with soy milk from Marvelous Market.  Although their food is overpriced, their coffee is a good deal for vegans. If you ask, they will give you free soy milk to add to your coffee (unless you order a special drink e.g. latte- then they charge for soy milk).  Also, after you buy 6 cups of coffee from them, your 7th is free.  They also give you a discount if you have a reusable mug (not sure if it has to be their mug, but I have seen people get the discount who have a Starbucks mug).

lunch: leftover israeli couscous with baked tofu and broccoli

dinner: leftover veggie paella (it was much better as leftovers. the flavor really soaked in) and leftover vegan meatloaf.

desert: Turtle Mountain (Purely Decadent) cookies and cream ice cream

breakfast: banana bread, oj

lunch: pasta with red sauce Click for the recipe.

and broccoli

snack: reed’s ginger brew

dinner: gallo pinto and spinach salad. last piece of banana bread.

snacks at reading group: annie’s chocolate bunny crackers, mixed Deluxe nuts, pineapple, way too much riesling from my friend’s uncle’s winery